Discrimination of orange beverage emulsions with different formulations using multivariate analysis.
BACKGROUND: The constituents in a food emulsion interact with each other, either physically or chemically, determining the overall physico-chemical and organoleptic properties of the final product. Thus, the main objective of present study was to investigate the effect of emulsion components on beve...
| Main Authors: | , |
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| Format: | Article |
| Language: | English English |
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Wiley-Blackwell
2010
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| Online Access: | http://psasir.upm.edu.my/id/eprint/14089/ http://psasir.upm.edu.my/id/eprint/14089/1/Discrimination%20of%20orange%20beverage%20emulsions%20with%20different%20formulations%20using%20multivariate%20analysis.pdf |
| _version_ | 1848842296845402112 |
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| author | Mirhosseini, Hamed Tan, Chin Ping |
| author_facet | Mirhosseini, Hamed Tan, Chin Ping |
| author_sort | Mirhosseini, Hamed |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | BACKGROUND: The constituents in a food emulsion interact with each other, either physically or chemically, determining the overall physico-chemical and organoleptic properties of the final product. Thus, the main objective of present study was to investigate the effect of emulsion components on beverage emulsion properties.
RESULTS:In most cases, the second-order polynomial regression models with no significant (P > 0.05) lack of fit and high adjusted coefficient of determination (adjusted R(2), 0.851-0.996) were significantly fitted to explain the beverage emulsion properties as function of main emulsion components. The main effect of gum arabic was found to be significant (P < 0.05) in all response regression models.
CONCLUSION:Orange beverage emulsion containing 222.0 g kg(-1) gum arabic, 2.4 g kg(-1) xanthan gum and 152.7 g kg(-1) orange oil was predicted to provide the desirable emulsion properties. The present study suggests that the concentration of gum arabic should be considered as a primary critical factor for the formulation of orange beverage emulsion. This study also indicated that the interaction effect between xanthan gum and orange oil showed the most significant (P < 0.05) effect among all interaction effects influencing all the physicochemical properties except for density. |
| first_indexed | 2025-11-15T07:56:53Z |
| format | Article |
| id | upm-14089 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English English |
| last_indexed | 2025-11-15T07:56:53Z |
| publishDate | 2010 |
| publisher | Wiley-Blackwell |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-140892015-10-21T00:34:46Z http://psasir.upm.edu.my/id/eprint/14089/ Discrimination of orange beverage emulsions with different formulations using multivariate analysis. Mirhosseini, Hamed Tan, Chin Ping BACKGROUND: The constituents in a food emulsion interact with each other, either physically or chemically, determining the overall physico-chemical and organoleptic properties of the final product. Thus, the main objective of present study was to investigate the effect of emulsion components on beverage emulsion properties. RESULTS:In most cases, the second-order polynomial regression models with no significant (P > 0.05) lack of fit and high adjusted coefficient of determination (adjusted R(2), 0.851-0.996) were significantly fitted to explain the beverage emulsion properties as function of main emulsion components. The main effect of gum arabic was found to be significant (P < 0.05) in all response regression models. CONCLUSION:Orange beverage emulsion containing 222.0 g kg(-1) gum arabic, 2.4 g kg(-1) xanthan gum and 152.7 g kg(-1) orange oil was predicted to provide the desirable emulsion properties. The present study suggests that the concentration of gum arabic should be considered as a primary critical factor for the formulation of orange beverage emulsion. This study also indicated that the interaction effect between xanthan gum and orange oil showed the most significant (P < 0.05) effect among all interaction effects influencing all the physicochemical properties except for density. Wiley-Blackwell 2010 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/14089/1/Discrimination%20of%20orange%20beverage%20emulsions%20with%20different%20formulations%20using%20multivariate%20analysis.pdf Mirhosseini, Hamed and Tan, Chin Ping (2010) Discrimination of orange beverage emulsions with different formulations using multivariate analysis. Journal of the Science of Food and Agriculture, 90 (8). pp. 1308-1316. ISSN 0022-5142 10.1002/jsfa.3928 English |
| spellingShingle | Mirhosseini, Hamed Tan, Chin Ping Discrimination of orange beverage emulsions with different formulations using multivariate analysis. |
| title | Discrimination of orange beverage emulsions with different formulations using multivariate analysis. |
| title_full | Discrimination of orange beverage emulsions with different formulations using multivariate analysis. |
| title_fullStr | Discrimination of orange beverage emulsions with different formulations using multivariate analysis. |
| title_full_unstemmed | Discrimination of orange beverage emulsions with different formulations using multivariate analysis. |
| title_short | Discrimination of orange beverage emulsions with different formulations using multivariate analysis. |
| title_sort | discrimination of orange beverage emulsions with different formulations using multivariate analysis. |
| url | http://psasir.upm.edu.my/id/eprint/14089/ http://psasir.upm.edu.my/id/eprint/14089/ http://psasir.upm.edu.my/id/eprint/14089/1/Discrimination%20of%20orange%20beverage%20emulsions%20with%20different%20formulations%20using%20multivariate%20analysis.pdf |